Arroz Imperial (Imperial Chicken and Rice)

Salt to taste
2 pounds bone-in skinless chicken breasts
2 cups chicken broth or consomme, celery added
1/4 cup olive oil
1 small onion, diced

1/4 cup seeded and diced green bell pepper
One 15-ounce can tomato sauce
2 cups chopped Spanish stuffed green olives
Saffron to taste
1 1/2 cups cooked white rice
Pepper to taste
1/2 cup mayonnaise
Parmesan cheese to taste 

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Product Description

In a medium saucepan, bring 3 cups salted water to a boil. Add the chicken
breasts, and cook for about 20 minutes. Remove from the heat, drain, and
when at room temperature, shred the chicken. In a small bowl, mix the chicken
broth and the shredded chicken.

Heat oil in the saucepan, and saute the onion and bell pepper for 5 to 7
minutes over medium heat. Add the tomato sauce, green olives, and saffron.
Stir in the cooked rice, and simmer over very low heat for 6 to 8 minutes to
marry all the flavors. Add black pepper to taste. Now you are ready to layer.

Preheat the oven to 375 degrees.
In a 9-by-13-inch baking dish, press in half of the rice mixture, and then
spread the shredded-chicken mixture over it. Top with remaining rice, in as
even a layer as possible. Press so rice and chicken mixtures are compacted
but not blended. Spread a light layer of mayonnaise on top. Sprinkle the
Parmesan cheese over the top.

Set the baking dish in the upper third of the oven. Bake until it bubbles and
the top is lightly browned, 10 to 15 minutes. Serve immediately.